This book features five peer-reviewed reviews on optimising agri-food supply chains.
The first chapter provides an overview of agri-food supply chains and explores the unique characteristics which d……続きを見る
Experimental Design and Process Optimization delves deep into the design of experiments (DOE). The book includes Central Composite Rotational Design (CCRD), fractional factorial, and Plackett and Bu……続きを見る
During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists n……続きを見る
Highlights current issues that challenge the safety of agri-food supply chains (e.g. food adulteration, malicious contamination)
Assesses the recent developments implemented to improve safety and q……続きを見る
Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies……続きを見る
Food science has emerged with a growing literature about fruits and vegetables imparting greater health benefits to humans. The recent focus has been on functionality of foods meaning thereby of imp……続きを見る
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders……続きを見る
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, so……続きを見る
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring……続きを見る
